Brillat-Savarin cheese

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Template:Short description Script error: No such module "about". Script error: No such module "Infobox".Template:Template otherScript error: No such module "Check for unknown parameters". Brillat-Savarin (Script error: No such module "IPA".) is a soft-ripened triple cream cow's milk cheese with at least 72% fat in dry matter (roughly 40% overall).[1] It has a natural, bloomy rind. It was created c.Script error: No such module "Check for unknown parameters". 1890 as "Excelsior" or Script error: No such module "Lang". ("Gourmets' delight") by the Dubuc family, near Forges-les-Eaux in Seine-Maritime. Brillat-Savarin is produced all year round, mainly in Normandy, and also in Burgundy.[2]

Father and son cheesemakers Pierre and Henri Androuët renamed it in the 1930s, as an homage to the 18th-century French gourmet and political figure Jean Anthelme Brillat-Savarin.[3][4][5] It comes in Script error: No such module "convert". wheels approximately 4 cm thick, and is matured for one to two weeks in dry cellar.[6] It is also available as a fresh cheese (non affiné) that resembles rich cream cheese.[1]

It is a triple cream soft-ripened cheese that is luscious, creamy and faintly sour.[7]

See also

References

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  1. a b European Commission publication of an application on quality schemes for agricultural products and foodstuffs, here: Brillat Savarin cheese
  2. Androuet, p. 250, Engelmann and Peter Holler, p. 116, Harbutt, p. 66, and Sperat-Czar and Barthelem, p. 145
  3. Jean Froc, Les Traditions fromagères en France, Versailles, Quae, 2006, p. 82-83. Template:ISBN
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  7. Brillat-Savarin cheese

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Sources

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